Low FODMAP Kale Salad with Tahini Dressing 

Meals while following a low FODMAP diet don’t have to be boring, and yes, even a low FODMAP kale salad can be delicious! This salad has everything you need. Massaged kale makes the texture much more enjoyable. Slivered almonds and crunchy carrots and cucumbers add great texture. Salty feta and creamy tahini dressing round it out perfectly! 

Tahini dressing is one of my favorites to make. When you first whisk together tahini and lemon juice, it can seize up, meaning it gets thick and clumps up. Just add a little water at a time and keep whisking and it’ll smooth right out! 

Low FODMAP Kale Salad with Tahini Dressing

Course: Main Course, Salad, Side Dish
Condition: Diabetes, Gluten Free, Heart Health, Low FODMAP
Servings: 4 servings



  • 1 bunch kale chopped
  • 2 tsp garlic infused oil
  • 1 cup cucumber diced
  • 1 cup carrot chopped
  • 1/4 cup feta crumbled
  • 1/4 cup almonds slivered
  • 12 oz chicken grilled or rotisserie, chopped


  • 1/3 cup tahini
  • 1/3 cup lemon juice
  • 1/4 cup water
  • 2 tsp maple syrup
  • 1/4 tsp salt
  • black pepper to taste


  • Place kale in a bowl and drizzle with olive oil. Massage to tenderize.
  • Add in remaining salad ingredients and set aside.
  • In a small bowl, whisk together tahini and lemon juice. When it starts to seize, add in the water, a couple tablespoons at a time while continuing to whisk until a smooth consistency is reached. Add in remaining dressing ingredients and whisk to combine.
  • Add desired amount of dressing to the salad. Start with a few tablespoons and add more if desired.

Kathleen Tabb is a registered dietitian based in Maryland. She specializes in digestive conditions such as irritable bowel syndrome (IBS) and has extensive training through her master’s degree in integrative and functional nutrition. She is passionate about looking at her clients holistically to illuminate the root cause of their concerns in order to improve health and quality of life